Grilled Swordfish with Tangy Compound Butter

July 10, 2010
Grilled Swordfish with Tangy Compound Butter

Test Kitchen-Approved

Author Notes: Montauk swordfish layered with butter; Merrill's summer squash with chili, mint and toasted almonds; some good bread and a big salad--can you think of a better dinner before vacation? We finished with Kelsey's chocolate cake and coffee--and now we're packing for family reunion at the beach. It's a great life! - drbabsdrbabs

Food52 Review: Brining the fish made it ultra juicy and the compound butter was very tasty. - CeciliaThe Editors

Serves: 2-3

Ingredients

  • 1 cup warm water
  • 1 TB kosher salt
  • ½ cup (1 stick) butter, room temperature
  • 1 tsp minced garlic
  • 1 TB lemon zest (zest of 1 lemon)
  • 1 TB minced parsley
  • 1/2 tsp red pepper flakes
  • 1 TB Worcestershire sauce
  • ½ tsp kosher salt
  • 1 1-lb swordfish steak
  • olive oil
  • Fresh ground black pepper
  • Flaky sea salt
In This Recipe

Directions

  1. Early in the day, mix 1 TB kosher salt into a cup of warm water. Stir well to dissolve. Refrigerate till cold.
  2. Mix minced garlic, lemon zest, parsley, red pepper flakes and Worcestershire sauce into softened butter—mix well. Put into ramekin and refrigerate.
  3. About 1/2 hour before cooking, put the swordfish into the brine for 10 minutes, turning once after 5 minutes. Rinse fish well and dry. Let fish come to room temperature and start grill. Take compound butter out of refrigerator and let it come to room temperature as well.
  4. Rub swordfish steak with olive oil and sprinkle generously with fresh ground black pepper. Grill fish over direct heat until just cooked through, about 5 minutes per side (depending on thickness). Let fish rest, covered, for 5 minutes. Serve with compound butter layered on top and a sprinkling of flaky sea salt.
  5. (The butter is amazing on a baguette, too!)

More Great Recipes:
American|Butter|Parsley|Swordfish|Seafood|Gluten-Free|Entree

Reviews (17) Questions (0)

17 Reviews

Fran M. April 8, 2011
This sounds really good. I was thinking of putting it on Tuna steak, I don't care for Tuna but its my boyfriends favorite fish so I sometimes indulge him. The compound butter sounds good I am hoping it will add the flavor I need on the tuna ;) Thanks for this one.
 
Author Comment
drbabs April 9, 2011
Thanks for noticing! The compound butter has really strong flavors--I hope you like it.
 
Sagegreen August 22, 2010
Great recipe! Thanks for letting me know. I missed this one before.
 
Sagegreen August 22, 2010
I think I only look at recipes with photos, which is probably why I missed this!
 
Author Comment
drbabs August 22, 2010
Thanks--I was having trouble with my camera when I made this--now I use my phone and it's better than my camera...sad.
 
EmilyNunn July 14, 2010
Really lovely; I have to get into compound butters, and this seems like the perfect way to start now that I'm obsessed with swordfish again <br /><br />I need to set up a potluck in Chicago so I won't be so jealous!
 
Author Comment
drbabs July 15, 2010
Thanks so much! I'd love to do a potluck, too-- I live on long Island--will have to glom onto the next one in NY!!
 
lastnightsdinner July 14, 2010
Compound butter is one of my favorite ways to dress up simply grilled meats or fish - yours sounds great!
 
Author Comment
drbabs July 14, 2010
Thanks--it's one of mine, too!
 
aargersi July 12, 2010
Dr Babs you really need to come on down here for our next potluck (fall maybe?) so we can all cook together!
 
Author Comment
drbabs July 14, 2010
That sounds like fun! We usually come down in fall or winter--I'll let you know.
 
nannydeb July 12, 2010
Sounds delicious! I'll make this tonight and pretend that we're going on vacation to the beach tomorrow!
 
Author Comment
drbabs July 14, 2010
I hope you enjoyed it.
 
dymnyno July 12, 2010
Sounds like just the right amount of kick!
 
Author Comment
drbabs July 14, 2010
I thought so--but of course you could always add more kick!
 
mrslarkin July 11, 2010
This sounds really nice, Dr. B.
 
Author Comment
drbabs July 11, 2010
Thanks, Mrs. Larkin! It was really good!